Perfect Soft-boiled Eggs for Your Katsu Curry

Japanese Chicken Katsu Curry

Prep time: 2 minutes
Cook time: 6 minutes and 30 seconds
Total time: 8 minutes and 30 seconds

Ingredients

• 2 - 4 eggs

• 3 cups of water (when using a 2-quart pot)

• Ice cubes

Steps

1. Set the oven temperature to high to boil the water.

2. When the water is boiling, reduce the temperature to medium and then carefully add the eggs to the pot.

3. Set a timer for 6 minutes and 30 seconds.

4. While the eggs cook, fill the large bowl of cold water with a handful of ice cubes.

5. When the timer goes off, remove the eggs from the hot water and add them to the large bowl of cold water with ice cubes.

6. Allow them to chill for 3 - 5 minutes.

7. Finally, peel the eggs.

Questions & Answers

• I don’t have a 2-quart size pot, how much water should I use?
  When using a different or bigger size of a pot, use enough water that allows the eggs to be submerged under about an inch of water.

• Can I skip soaking the eggs into a large bowl of ice cubes and cold water?
  I don’t recommend skipping this process since this makes peeling the eggshells easier. What you do not want to happen is for the egg white to come off when you are peeling the shells. This process prevents that.